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WO2010059417A1 - Composition de levure pour produits à base de pâte réfrigérée - Google Patents

Composition de levure pour produits à base de pâte réfrigérée Download PDF

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Publication number
WO2010059417A1
WO2010059417A1 PCT/US2009/063039 US2009063039W WO2010059417A1 WO 2010059417 A1 WO2010059417 A1 WO 2010059417A1 US 2009063039 W US2009063039 W US 2009063039W WO 2010059417 A1 WO2010059417 A1 WO 2010059417A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
leavening
package
acid
leavening acid
Prior art date
Application number
PCT/US2009/063039
Other languages
English (en)
Inventor
Bruce W. Robb
Liza B. Levin
Abdel Abdelrahman
Original Assignee
General Mills Marketing, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Mills Marketing, Inc. filed Critical General Mills Marketing, Inc.
Priority to US13/128,037 priority Critical patent/US20110212228A1/en
Priority to CA2743290A priority patent/CA2743290A1/fr
Priority to EP09827993.8A priority patent/EP2356029A4/fr
Publication of WO2010059417A1 publication Critical patent/WO2010059417A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs

Definitions

  • Refrigerated, canned dough products have been very popular with consumers.
  • the quality of the baked products made from refrigerated, canned dough has vastly improved over the years.
  • Refrigerated dough product manufacturers in addition to facing the nutrition demands of consumers, are faced with the challenge of meeting these demands while working within the constraints associated with refrigerated dough product manufacturing, which in large part revolve around optimizing the rate of carbon dioxide gas generation in a canned dough system.
  • Such optimization makes it possible to rapidly expand the dough to reach a desired volume, thereby reducing headspace gas volume and the concomitant loss in dough and finished product quality.
  • the initial expansion of the leavened dough to seal a ventable can from within is followed by an increase in the pressure within the can resulting from the continued carbon dioxide generation by the leavening agents.
  • the pressure increase and gas generation help to build and sustain the internal gas cell structure of the dough, which results in excellent finished product characteristics typically associated with leavened dough products.
  • calcium-based leavening acid such as calcium acid pyrophosphate.
  • Calcium based leavening acids while having many desirable properties, have typically been difficult to use in canned or packaged refrigerated dough systems because these leavening acids generally do not react fast enough to generate carbon dioxide at or above a critical rate of gas evolution, and therefore are unable to suitably expand the dough to seal the package or can from within, and then pressurize the dough within the package or can.
  • calcium-based leavening agents although having the benefit of potentially increasing the calcium level and decreasing the sodium level of products made from dough, have not typically been used in the industry to manufacture refrigerated canned dough products.
  • leavening agents which are typically encapsulated, in their unencapsulated form, in combination with a calcium-based leavening acid, it is possible to achieve or exceed the critical rate of gas evolution for a particular product while improving the nutritional properties of the product.
  • the present invention is directed to a refrigerated dough system which includes a dough product contained in a package.
  • the dough product includes a base, an expansion leavening acid, and a pressurization leavening acid.
  • the pressurization leavening acid may be a calcium-based leavening acid.
  • the base, expansion leavening acid, and pressurization leavening acid are each unencapsulated.
  • the expansion leavening acid when combined with the base, is capable of generating gas which causes the dough product to expand to a degree sufficient to seal the package from within.
  • the pressurization leavening acid when combined with the base, is capable of generating gas within the dough product to pressurize the dough product after the package is sealed.
  • the internal system pressure is sustained inside the package under refrigeration conditions over a period of time. This internal system pressure is less than the pressure sustained by the expansion leavening acid at a 100% neutralizing value in a similar dough product, and greater than the pressure sustained by the pressurization leavening acid at a 100% neutralizing value
  • the present invention is also directed to a method of making a refrigerated dough product.
  • This method involves mixing dough ingredients, including an unencapsulated leavening base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid, together to make a dough.
  • the dough is then placed inside a ventable package with an opening.
  • the opening of the package is subsequently closed to create a headspace including air inside the package.
  • the package is sealed from within by action of the expansion leavening acid and the base, which together generate gas in the dough to expand the dough, thereby venting out the air in the headspace and filling the headspace with expanded dough.
  • Pressure is then generated inside the package by action of the pressurization leavening acid and the base, which together generate additional gas in the expanded dough.
  • FIG. 1 shows plots of can pressure, after 24 hours, versus the weight of the canned dough for dough products prepared using the following leavening acids: glucono-delta- lactone (GDL) as the sole leavening acid at a 25% neutralizing value; LEVONA® leavening agent as the sole leavening acid at a 75% neutralizing value; and a combination of GDL at a 25% neutralizing value and LEVONA® leavening agent at a 75% neutralizing value.
  • GDL glucono-delta- lactone
  • FIG. 2 shows plots of can pressure, after 24 hours, versus the weight of the canned dough for dough products prepared using the following leavening acids: GDL as the sole leavening acid at a 25% neutralizing value; LEVONA® leavening agent as the sole leavening acid at a 75% neutralizing value; and a combination of GDL at a 25% neutralizing value and LEVONA® leavening agent at a 75% neutralizing value.
  • FIG. 3 shows plots of can pressure, after 24 hours, versus the weight of the canned dough for dough products prepared using the following leavening acids: LEVONA® leavening agent at a 100% neutralizing value; a combination of LEVONA® leavening agent at a 90% neutralizing value and GDL at a 10% neutralizing value; a combination of LEVONA® leavening agent at a 80% neutralizing value and GDL at a 20% neutralizing value; a combination of LEVONA® leavening agent at a 70% neutralizing value and GDL at a 30% neutralizing value; and a combination of LEVONA® leavening agent at a 60% neutralizing value and GDL at a 40% neutralizing value.
  • FIG. 4 shows plots of volume of CO 2 evolved over time for dough products prepared using the following leavening acids: GDL at a 100% neutralizing value; CAL- RISE® calcium acid pyrophosphate leavening agent at a 100% neutralizing value; GDL at a 25% neutralizing value; CAL-RISE® leavening agent at a 75% neutralizing value; and a combination of GDL at a 25% neutralizing value and CAL-RISE® leavening agent at a 75% neutralizing value.
  • FIG. 5 shows plots of volume of CO 2 evolved over time for dough products prepared using the following leavening acids: GDL at a 100% neutralizing value; LEVONA® leavening agent at a 100% neutralizing value; GDL at a 25% neutralizing value; LEVONA® leavening agent at a 75% neutralizing value; and a combination of GDL at a 25% neutralizing value and LEVONA® leavening agent at a 75% neutralizing value.
  • Leavening agents having various rates of carbon dioxide generation have been used to prepare canned refrigerated dough products.
  • the problems associated with using these leavening agents stem from their very nature - the slow-acting leavening agents generate carbon dioxide so slowly that some of the generated gas escapes out of the package before the dough is sufficiently proofed to fill and seal the package, rather than being entrapped within the dough, causing poor dough conditions and volume.
  • slow-acting leavening agents that contain phosphates may have taste issues that limit their use and may require additional ingredients to achieve the desired taste profile in the finished product.
  • Fast-acting leavening agents generate carbon dioxide quickly, sometimes while the dough ingredients are being mixed, so the dough begins to expand before it is suitably packaged to retain the gas within the dough.
  • one or more of the leavening components (acid and/or base) are encapsulated to slow the reaction rate. Encapsulated leavening agents are typically much more expensive than conventional leavening agents, and are not entirely problem free, as the encapsulation material may still prematurely release the leavening agent.
  • Other methods of "sequestering" one or more of the fast- acting leavening agents is by laminating the dough, as described in U.S. Patent Number 4,526,801.
  • the leavening composition in accordance with the present invention can be used to make a packaged dough product of the present invention, wherein the dough in the package is sufficiently expanded to seal the package from within, and the package is sufficiently pressurized by the dough expansion to retain gas within the dough, which ultimately results in desirable baked product characteristics.
  • the package may be a ventable composite can, such as the packages described in U.S. Patent Numbers 3,510,050 and 3,879,563. Other types of ventable cans and other ventable packaging are also contemplated to be suitable for use in accordance with the present invention.
  • "Ventable can" as used herein shall refer to any can or other package having at least one vent through which headspace air may escape from the can as the dough expands inside the can to seal the can from within.
  • the dough product includes a leavening composition comprising an unencapsulated leavening base and a blend of leavening acids.
  • the leavening acids include an expansion leavening acid and a pressurization leavening acid. Either or both of the expansion leavening acid and pressurization leavening acid can be unencapsulated.
  • the expansion leavening acid is capable of generating gas when combined with the base to initially proof and expand the dough product to a degree sufficient to cause the dough to seal the package from within the package.
  • the pressurization leavening agent is capable, when combined with the base, of generating gas within the dough product to subsequently pressurize the dough product inside the sealed package in an amount sufficient to sustain an internal system pressure inside the package under refrigeration conditions over a period of time. This period of time ranges from about 1 day to about 120 days.
  • the internal system pressure of the dough product, inside the package under refrigeration conditions over a period of time is lower than the pressure that is sustained by the expansion leavening acid acting individually at a 100% neutralizing value in a similar dough.
  • the internal system pressure of the dough product, inside the package under refrigeration conditions over a period of time is also greater than the pressure that is sustained by the pressurization leavening acid acting individually at a 100% neutralizing value in a similar dough.
  • neutralizing value refers to a level of the leavening acid required to react with and neutralize the recited percentage of the leavening base in a given product.
  • the period of time can range from about 1 day to about 120 days, for example, from about 30 days to about 90 days .
  • the internal system pressure can range from about 8psi to about 20psi, for example, from about lOpsi to about 20psi.
  • the expansion leavening acid and the pressurization leavening acid are present in the dough at a ratio of from about 10:90 to about 40:60, prior to reacting with the base. At least one of the expansion leavening acid and the pressurization leavening acid is substantially free of sodium.
  • the expansion leavening acid may be a fast-acting leavening agent, such as, but not limited to, glucono-delta-lactone and sodium acid pyrophosphate.
  • Useful examples of expansion leavening acids are those that are capable of causing sufficient dough expansion to seal a can from inside the can at temperatures ranging from about 40°F to about 70 0 F for a period of time sufficient to seal the can, depending, among other things, on the internal can volume and the amount of dough placed inside the can. In some cases, the period of time for sealing the can varies from about 24 hours to about 72 hours after the dough is placed inside the ventable can through its open end and the open end is closed.
  • the pressurization leavening acid may be a slow-acting leavening agent such as, but not limited to, calcium acid pyrophosphate.
  • slow-acting leavening agents include the CAL-RISE® leavening agent, which is available from Innophos, Inc. of Cranbury, New Jersey, US, and LEVONA® leavening agents, which are available from ICL Performance Products LP of St. Louis, Missouri, US.
  • LEVONA® leavening agents for use in this invention include LEVONA® OPUS leavening agent, LEVONA® BRIO leavening agent, and LEVONA® MEZZO leavening agent.
  • leavening acids have been described herein as “expansion” and “pressurization”, those skilled in the art will appreciate that these expressions describe the major function of the leavening acids, but are not intended to preclude each type of leavening acid from performing other functions to a lesser degree as well.
  • a faster acting expansion leavening agent serves primarily to quickly expand the dough
  • the same leavening agent may, to some degree, assist with pressurizing the dough over time.
  • the slower acting pressurization leavening acid serves primarily to generate gas within the dough to sustain an internal pressure within the package over time after the dough has been packaged, the same leavening acid may, to some extent, contribute to the initial dough expansion.
  • dough products described herein comprise flour, water, and a leavening system, but those skilled in the art will understand that the present invention encompasses dough products comprising additional dough ingredients, such as, but not limited to, plasticizers, stabilizers, conditioners, emulsifiers, flavoring agents, coloring agents, particulate materials, preservation agents, and the like.
  • additional dough ingredients such as, but not limited to, plasticizers, stabilizers, conditioners, emulsifiers, flavoring agents, coloring agents, particulate materials, preservation agents, and the like.
  • the overall can pressure of a canned dough product is affected by individual component contributions to can pressure and by the rate of reaction and interactions within the packaged dough system.
  • Can pressures greater than those attained through the use of individual leavening components can be achieved by manipulating the reaction rate of the leavening agents in the dough to achieve the critical rate of gas evolution.
  • GDL glucono-delta-lactone
  • the can pressures of canned dough products using the following leavening acids were measured: 1) GDL at a 25% neutralizing value; 2) LEVONA® leavening agent at a 75% neutralizing value; and 3) a combination of GDL at a 25% neutralizing value and LEVONA® leavening agent at a 75% neutralizing value.
  • Sodium bicarbonate was used as the leavening base, and all the leavening agents were unencapsulated. The results of these experiments are shown in the plots of FIGS. 1 and 2.
  • FIG. 1 shows plots of can pressure, after 24 hours, versus the weight of the canned dough used.
  • GDL is used as the sole leavening acid at a 25% neutralizing value
  • a can pressure of between about 2psi and 6psi is attained after 24 hours, for dough weights of between about 325g and 35Og.
  • LEVONA® leavening agent is used as the sole leavening acid at a 75% neutralizing value
  • a can pressure of between about 2psi and 6psi is attained after 24 hours. Therefore, neither of the leavening acids, acting alone, is capable of generating sufficient pressure within a canned dough product.
  • the leavening composition when a combination of GDL at a 25% neutralizing value and LEVONA® leavening agent at a 75% neutralizing value is used as the leavening composition, a can pressure of between about 12psi and 16psi is attained after 24 hours. Therefore, unexpectedly, the can pressure attained using the combination of the GDL and the LEVONA® leavening agent is greater than the sum of the pressures attained using the GDL and the LEVONA® leavening agents individually.
  • FIG. 2 also shows plots of can pressure, after 24 hours, versus the weight of the dough used.
  • a can pressure of between about 4psi and lOpsi is attained after 24 hours, for dough weights of between about 390g and 43Og.
  • calcium acid pyrophosphate such as LEVONA®
  • a can pressure of between about 7psi and 1 lpsi is attained after 24 hours.
  • a can pressure of between about 19psi and 24psi is attained.
  • the combination of the expansion leavening agent, GDL, with the pressurization leavening agent, calcium acid pyrophosphate resulted in the desired pressure ranges as compared to either leavening agent acting individually.
  • the can pressures of canned dough products using the following leavening acids were measured: 1) LEVONA® leavening agent at a 100% neutralizing value; 2) a combination of LEVONA® leavening agent at a 90% neutralizing value and GDL at a 10% neutralizing value; 3) a combination of LEVONA® leavening agent at a 80% neutralizing value and GDL at a 20% neutralizing value; 4) a combination of LEVONA® leavening agent at a 70% neutralizing value and GDL at a 30% neutralizing value; and 5) a combination of LEVONA® leavening agent at a 60% neutralizing value and GDL at a 40% neutralizing value.
  • the results of these experiments are shown in the plots of FIG. 3.
  • FIG. 3 shows plots of can pressure, after 24 hours, versus the weight of the dough used. As shown in this figure, when LEVONA® leavening agent is used at a 100% neutralizing value, a can pressure of between about 7psi and 12psi is attained after 24 hours.
  • a can pressure of between about 12psi and 15psi is attained after 24 hours.
  • a can pressure of between about 14psi and 16psi is attained after 24 hours.
  • a can pressure of between about 14psi and 17psi is attained after 24 hours.
  • a can pressure of between about 16psi and 19psi is attained after 24 hours.
  • the data plotted in FIG. 3 illustrates the unexpected result that higher pressures in a canned dough product are attained after 24 hours as the ratio of GDL to LEVONA® leavening agent is increased.
  • This unexpected result is due to the fact that the combination of a fast-acting expansion leavening agent such as GDL with a slower-acting pressurization leavening agent such as LEVONA® achieves the desired rate of gas evolution to initially expand the dough and seal the can from within, and then build and sustain pressure in the can by continuing to generate gas within the dough, all without the need for encapsulating or otherwise sequestering the leavening agents.
  • a fast-acting expansion leavening agent such as GDL
  • a slower-acting pressurization leavening agent such as LEVONA®
  • the can pressure and CO 2 evolution of five different canned dough products was measured.
  • the five canned dough products each contained a soft breadstick dough, so each dough formulation was similar, with the only variation being in the type of leavening acids used in each dough.
  • the following leavening acids were used for the five products: 1) GDL at a 100% neutralizing value; 2) CAL-RISE® calcium acid pyrophosphate leavening agent at a 100% neutralizing value; 3) GDL at a 25% neutralizing value; 4) CAL-RISE® leavening agent at a 75% neutralizing value; and, 5) a combination of GDL at a 25% neutralizing value and CAL-RISE® leavening agent at a 75% neutralizing value.
  • Sodium bicarbonate was used as the leavening base, and all the leavening agents were unencapsulated.
  • the CO 2 evolution of the dough products was measured using a Risograph® instrument, available from National Manufacturing Company, Lincoln, California.
  • the Risograph® instrument measures the volume of gas generated over time.
  • the Risograph® tests were each run twice, due to the potential for leaks resulting in lost data.
  • the Risograph® data is consistent with the can pressure data.
  • the treatments with faster reaction rates have the greatest gas retention due to faster proofing, which leads to a more rapid sealing of the vents of the can. Therefore, the treatments with faster reaction rates have the highest can pressure.
  • GDL as a leavening agent at a 25% neutralizing value resulted in a very low can pressure, due to the low level of leavening acid.
  • CAL-RISE® leavening agent at a 75% neutralizing value also resulted in a very low can pressure, due to the low level of leavening acid.
  • the CAL-RISE® leavening agent at a 75% neutralizing value produced a slightly lower can pressure than the CAL-RISE leavening agent at a 100% neutralizing value.
  • the fast-acting GDL helps acidify and decrease the initial pH of the dough through the rapid neutralization of some of the sodium bicarbonate in the dough, resulting in a lower subsequent pH and thereby increasing the reaction rate of the slower reacting calcium acid pyrophosphate leavening agent.
  • This increased reaction rate results in faster proofing and higher can pressure, resulting in an excellent packaged dough product.
  • the subsequent pH of the dough after the base reacts with the expansion leavening agent, such as GDL is within the optimal pH range for the calcium acid pyrophosphate leavening agent to react with the base and generate gas within the dough. For a dough containing CAL-RISE® leavening agent, this pH range is about 6 to 8.
  • the can pressure and CO 2 evolution of five different canned dough products was measured.
  • the five canned dough products each contained a soft breadstick dough, so each dough formulation was similar, with the only variation being in the type of leavening acids used in each dough.
  • the following leavening acids were used for the five products: 1) GDL at a 100% neutralizing value; 2) LEVONA® leavening agent at a 100% neutralizing value; 3) GDL at a 25% neutralizing value; 4) LEVONA® leavening agent at a 75% neutralizing value; and, 5) a combination of GDL at a 25% neutralizing value and LEVONA® leavening agent at a 75% neutralizing value.
  • Sodium bicarbonate was used as the leavening base, and all the leavening agents used were unencapsulated.
  • the Risograph® data is consistent with the can pressure data.
  • the treatments with faster reaction rates have the greatest gas retention due to faster proofing, which leads to a more rapid sealing of the vents of the can. Therefore, the treatments with faster reaction rates have the highest can pressure.
  • LEVONA® leavening agent at a 100% neutralizing value resulted in can pressure that was too low.
  • the leavening acid did not react fast enough to generate the amount of CO 2 necessary for dough proofing for expansion or pressurization, and would result in an unacceptable product.
  • the use of GDL at a 100% neutralizing value did not result in a useable product due to the extremely fast rate of gas evolution.
  • GDL as a leavening agent at a 25% neutralizing value resulted in a very low can pressure, due to the low level of leavening acid.
  • LEVONA® leavening agent at a 75% neutralizing value also resulted in a very low can pressure, due to the low level of leavening acid.
  • LEVONA® leavening agent at a 75% neutralizing value produced a lower can pressure than the LEVONA® leavening agent at a 100% neutralizing value.
  • the fast-acting GDL helps acidify and decrease the initial pH of the dough by rapid neutralization of a portion of the sodium bicarbonate, resulting in a lower subsequent pH and thereby increasing the reaction rate of the slower reacting LEVONA® calcium acid pyrophosphate leavening agent.
  • This increased reaction rate results in faster proofing and higher can pressure, resulting in a packaged dough product with excellent shelf life and product properties.
  • the subsequent pH of the dough after the base reacts with the expansion leavening agent, such as GDL is within the optimal pH range for the calcium acid pyrophosphate leavening agent to react with the base and generate gas within the dough.
  • the pH range for reacting with the base is about pH 6 to about pH 8.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention porte sur un système de pâte réfrigérée, comprenant un produit à base de pâte contenu dans un emballage. Le produit à base de pâte comprend une base non encapsulée, un agent de levage acide à expansion non encapsulé, et un agent de levage acide à pressurisation non encapsulé. L'agent de levage acide à pressurisation peut être un agent de levage acide à base de calcium. Ce système de pâte réfrigérée rend possible l'obtention ou le dépassement du taux critique d'évolution de gaz pour un produit particulier, tout en améliorant les propriétés nutritionnelles du produit. L'invention porte également sur un procédé de fabrication d'un produit à base de pâte réfrigérée. Ce procédé comprend la fabrication d'une pâte à partir d'ingrédients comprenant une base non encapsulée, un agent de levage acide à expansion non encapsulé, et un agent de levage acide à pressurisation non encapsulé. La pâte est disposée à l'intérieur d'un emballage, qui est scellé étanchement à partir de l'intérieur par l'action de l'agent de levage acide à expansion et de la base. Une pression est ensuite générée à l'intérieur de l'emballage par l'action de l'agent de levage acide de pressurisation et de la base.
PCT/US2009/063039 2008-11-21 2009-11-03 Composition de levure pour produits à base de pâte réfrigérée WO2010059417A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US13/128,037 US20110212228A1 (en) 2008-11-21 2009-11-03 Leavening composition for refrigerated dough products
CA2743290A CA2743290A1 (fr) 2008-11-21 2009-11-03 Composition de levure pour produits a base de pate refrigeree
EP09827993.8A EP2356029A4 (fr) 2008-11-21 2009-11-03 Composition de levure pour produits à base de pâte réfrigérée

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11683308P 2008-11-21 2008-11-21
US61/116,833 2008-11-21

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WO2010059417A1 true WO2010059417A1 (fr) 2010-05-27

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WO2016144855A1 (fr) * 2015-03-07 2016-09-15 Innophos, Inc. Composition de levage pour remplacer des acides de levage à base d'aluminium

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US20180014548A1 (en) * 2016-07-14 2018-01-18 General Mills, Inc. Dough compositions having reduced carbohydrase activity

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EP2356029A1 (fr) 2011-08-17
CA2743290A1 (fr) 2010-05-27
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